- Heat oil on a pan and fry the garlic until golden in colour, then put the clams and rice wine. Stir well.
- Add the oyster sauce, sugar, chilli and basil, then stir gently. Allow the sauce to boil and bubble.
- As soon as the clams start to open up, add ¼ cup of water and let it boil for 1 min. It’s now ready to serve with steamed rice.